Eggs Benedict Recipe

Preparation Directions

1. 1

   Prepare the Hollandaise Sauce

   In a double boiler, melt the butter. In a separate bowl, whisk the egg yolks and lemon juice together. Slowly add melted butter to the egg yolk mixture while whisking continuously until thickened. Season with salt and black pepper.

2. 2

   Poach the Eggs

   In a pot of simmering water, gently crack each egg into the water. Cook for about 3-4 minutes or until whites are set but yolks are still runny. Remove with a slotted spoon and set aside.

3. 3

   Cook the Canadian Bacon

   In a skillet over medium heat, lightly brown the Canadian bacon slices for about 1-2 minutes on each side.

4. 4

   Toast the English Muffins

   Split the English muffins in half and toast them until golden brown.

5. 5

   Assemble the Eggs Benedict

   Place the toasted English muffin halves on a plate. Top each half with a slice of Canadian bacon, followed by a poached egg. Drizzle with hollandaise sauce and garnish with chopped chives.